Today’s recipe, vanpayar ularthiyathu is a simple one but tastes awesome when paired with rice and yoghurt/pulisseri. This recipe was shared by my friend Anu Cijo’s mom. Thanks Mary aunty for this delicious recipe!
Ingredients (Serves 4)
1. Red chori / van payar – 3/4 cup (Soaked in enough water for at least 6 – 8 hrs)
2. Coconut oil – 1 tbsp
3. Mustard seeds – 3/4 tsp
4. Curry leaves – 1 sprig
Coconut flakes / thenga kothu – 1/4 cup
Turmeric powder – 1/4 tsp
5. Pearl onions – 5, sliced
Ginger – 1/2 tsp, finely chopped
Garlic – 1 tbsp, sliced
6. Crushed dried red chilies – 3/4 tsp or as required to taste
7. Fresh ground pepper powder – 1/4 tsp or to taste
8. Salt – To taste
Cook the red chori / vanpayar in a medium vessel or a pressure cooker for 1 – 2 whistles adding enough water, salt and a few curry leaves. If there is excess water, strain. Set aside.
2. Heat coconut oil in a pan / cheena chatti at medium heat. Splutter mustard seeds and add curry leaves, coconut flakes and 1/4 tsp turmeric powder. Stir for a minute and add ginger, garlic and pearl onions. Add a pinch of salt and saute for a couple of minutes. Add crushed chilly flakes and saute for a minute. Add cooked vanpayar and mix well. Stir fry for a minute or two until dry. Finally add 1/4 tsp pepper powder and mix well. Switch off. Serve with rice and other side-dishes.